Totally Legit Stuffing (i.e. Dressing!) 🍞 gluten free, keto & paleo

With our legit bread, this grain free and keto stuffing varies little from tradition. Delivering the familiar bite and mix of herbs, that make it a classic hit for the holidays!

Gluten Free, Paleo & Keto Stuffing (i.e. Dressing)

Grain Free & Keto Stuffing

i.e. Proper Dressing!

OK, so technically we’re talking about dressing here and not stuffing, which is baked inside the bird. But given that it’s generally not recommended nowadays to stuff your bird… potato, potato.

I’m also going to be employing the help of our famous soft ‘n fluffy sandwich bread (you could bake it as buns too!). If you’ve already made it, you know it tastes all lovely and yeasty. And it turns out it crisps up beautifully too, making one extraordinary stuffing-to-boot.

You’ll honestly be hard pressed to find a difference to the traditional stuff. #ideal

Instructions

Preheat oven to 250°F/120°C. Slice and dice sandwich loaf to preference, you can do either larger chunks or smaller bits. Scatter bread in a single layer on a rimmed baking sheet and bake, stirring occasionally, until dried out (45-60 mins). Transfer to a large bowl.

Prepare the rest while the bread is in the oven. Melt 4 tablespoons of butter (ghee or olive oil) in a skillet or pan over medium heat. Add in the onion, celery, garlic, a touch of salt and cook, stirring often, until it just begins to brown (about 10 minutes). Add in the nutmeg and allspice (optional) and cook for a couple more minutes until fragrant. Transfer to bowl with bread and toss with the parsley, sage, rosemary and thyme. Allow to cool completely.

Preheat oven to 350°F/180°C and butter generously a 10x8x2" baking dish. Whisk broth with eggs and salt. How much seasoning you add will depend on your broth, so you may want to give it a taste before adding in the eggs. Pour broth mixture onto bread, folding gently until thoroughly combined. Transfer stuffing onto prepared dish, scatter remaining butter on top, cover with foil and bake for 30 minutes. Uncover and bake until browned, about 10-15 minutes more.

Recipe Notes

*Adding nutmeg and allspice is totally optional, but they do add a lovely touch!

Nutrition Facts

Totally Legit Keto Stuffing (i.e. Dressing!)

Amount Per Serving

Calories 273Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 8g40%

Sodium 380mg16%

Carbohydrates 9g3%

Fiber 6g24%

Sugar 2g2%

Protein 9g18%

Vitamin A 250IU5%

Calcium 90mg9%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Cooked this ahead of time to reheat tomorrow because I am making conventional dressing for my guests. The flavor was WONDERFUL, but there was a bit too much egg for my taste. I loved it so much that I will make this for guests tomorrow with regular bread, but I will slightly increase the amount of spice (only slightly) and decrease the amount of egg, whisking them before I then add them to the dressing. I won’t miss conventional dressing tomorrow at all! Great job!

Eggs fluff up the dressing and make the stuffing/dressing airy and light. Mym grandmother made the best stuffing every, and she always used 4 or 5 eggs, and milk as well. I will be using a little half and half along with the chicken stock. I also use Belle’s poultry seasonings, which has all those seasonings from the recipe above in it.

Can u use this same recipe to actually stuff a turkey, rather than bake the stuffing in a pan? Gives the “gravy “ such a great flavour I’d say:) Thanks from Jill in Canada (who loves your site and recipes!)

Hi Jill, I was thinking the same thing. I had always stuffed the turkey with stuffing pre low carb and am pretty sure you can do the same with this stuffing. I think because the bread is pre-baked to get crunchy it will act similarly to regular bread. You can always make a batch and stuff a large chicken ahead of time to find out. Good Luck 🙂

I love your recipes. I plan to make this for Thanksgiving. I think I will add a 1/2 to 1 cup of cranberries. Would adding chayote squash work in place of apples? If so would you boil it first and toss with lemon juice before adding to the stuffing?

I use chayote (cooked with sweetener and lemon juice) all the time when I want apple texture and flavor. Only you have to stew the slices/chunks/pieces for a good while (30-40 minutes) before they soften enough to resemble apples in a cooked dish. If you put them in a baked good without cooking them first they will be hard and crunchy even after baking.

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